My Plantcentric Journey

Archive for the ‘Plantcentric’ Category

I’m back! Sorry for not posting for so long, but as you know, I’ve been on a scholarly sabbatical. I’ve gone back to school, full-time, to finish up my undergraduate degree, majoring in Communication Studies with a concentration in Health Communication. Fitting, right? Going back to college has been one of the best things that has happened to me. I’m seriously having the time of my life.

During the school year, I’m fortunate to have a wonderful husband who handles dinner for us. Now that I’m off for the summer, I have the time to get back to cooking.

So what made me so excited, that I just had to share with you? Simply the best tempeh recipe ever! It’s from the cookbook “Isa Does It” by Isa Chandra Moskowitz. She writes the blog, Post Punk Kitchen, www.theppk.com. Tempeh is a fermented soy food, and when made with organic or non-GMO soy, it is very healthy for you.

This tempeh turned out so good, that it’s hard to only have one serving. The marinade infused the flavor completely into the tempeh. It will be wonderful in sandwiches. I also believe that omnivores would love it. It is also super quick and easy.

As you know, I am a big believer in using what you have on-hand. The ingredients are below, with my substitutions in parentheses.

Oh my gosh! I made Mexican Chowder from Lindsay Nixon’s Everyday Happy Herbivore cookbook. It is amazing-hot or cold! So cheesy-like, thick and great.

TIPS: As you know, Happy Herbivore cookbooks are my go-to favorites. I usually have what I need in my pantry, and if I don’t, I can just substitute. Like I always say, “Use what you have.” For example, I doubled this recipe and did not have two green peppers, so I threw in two packages of sliced mushrooms that I was getting antsy about going bad in my fridge. I also only had brown miso, not the yellow type called for. This dish turned out fantastic.

Also, I only use organic corn due to all other corn being GMO–same with soy (and NEVER soy protein isolate). I always portion out the servings into separate bowls and refrigerate the extras for the next day’s meal. That way, I don’t overeat.

Like this:

Our sons live across the country now, but my gift to my husband, Bill, was us re-watching the movie, Forks Over Knives.

It was about 3 years ago, when we watched it for the first time. After it was done, my husband turned to me and firmly said, “I’m going vegan. You don’t have to, but I am.” I was filled with trepidation. What would we eat? But I shakily said with a gulp, “If you’re going to, I will to.” Bill now says, that inside, he was so scared that he was silently screaming, “No! No! I didn’t mean it! I was only kidding!” But he never shared that. He said OK. And from that moment on, we never looked back and changed our lives.

We got our copy of Forks Over Knives from the library, but you can watch it for a nominal fee on Netflix and YouTube. Get more info at http://www.forkoverknives.com There you can sign up for free newsletters with recipes, etc.

If you’re an avid reader of mine, you know that I am a religious Dr. Oz Show watcher. Not having the time to watch during school, where I am a Health Communication major, I came back to 21 episodes taped on my DVR! I am slowly getting through them.

I need to share with you an episode I saw: The guest was Kelly A. Turner, Ph.D. and her book is Radical Remission – the Nine Key Factors That Can Make a Real Difference – Surviving Cancer Against All Odds. www.radicalremission.com.

She found that there were certain people who beat cancer by NOT using conventional medicine. She wondered what the common thread was that ran through all these different people. It was quite intriguing.

I went right to my library and got her book. I’m just in the first chapter, but it is so exciting that I’ve already contacted some acquaintances with cancer to tell them about it. My next stop was to tell you.

Check out this book, and, as usual, I say don’t wait until you have cancer to make the changes!

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Tis the season for asparagus! Here’s a really simple, 2 ingredient recipe for you:

Simply Healthy Asparagus

fresh asparagus

balsamic vinegar

Preheat oven to 350 degrees. Wash asparagus and snap off thick ends. Discard. I use a baking sheet with a Silpat liner to prevent sticking. You could use a nonstick baking sheet or parchment paper. Line up the asparagus spears in a single layer and drizzle balsamic vinegar over them. No oil or salt! Bake at 350 until thicker ends are tender (about 30 min.). I eat them with my fingers as a healthy snack. Enjoy!